Asparagus Soup with Tarragon and Lemon-Zest Crème Fraîche

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You may serve this fresh spring soup either hot or cold, which makes it a great option for entertaining.

Ingredients

1-1/2 pounds asparagus, trimmed and cut into 2-inch pieces

3 cups chicken or vegetable stock

1/4 cup chopped fresh tarragon

Juice of 1 small lemon

Salt and pepper, to taste

Grated zest of 1 lemon

1/3 cup creme fraiche (or sour cream)

Instructions

Bring a large pot of salted water to a boil. Add asparagus and boil until it’s fork-tender and bright green (3–6 minutes, depending on thickness). Drain asparagus and submerge in ice water to stop cooking.

At this point, you may either bring the stock to a boil or keep it cool, depending on whether you want to serve the soup hot or cold. Add asparagus to stock, along with tarragon and lemon juice. Purée in a blender until smooth. Season with salt and pepper to taste.